Using tender turkey cutlets as the centerpiece for this recipe and adding some fresh chili peppers makes the best Marsala dish I’ve ever had! It also got the thumbs up from Rob, a Sicilian and true Marsala dish aficionado whose opinion I value even above my own. I’ve made this recipe as written here a few times, but I’ve also used leftover roast turkey and it’s a great way to turn even ‘less than moist’ slices of turkeys into a very special dinner.
Use the best quality Marsala (Sicilian wine) you can, it really makes a difference in the final flavor! While I prefer a dry Marsala versus a sweet one you can use either.
Ingredients for Spicy Turkey Marsala recipe: (serves two, multiplies easily)
For turkey: (substitute slices of leftover roasted turkey, allowing 1/4 pound per serving)
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2 turkey cutlets, pounded slightly
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1/3 cup all-purpose flour
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2 Tbsp. cooking oil
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1/2 tsp. kosher salt
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Freshly ground black pepper
For Spicy Marsala Sauce:
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8 oz. sliced button mushrooms
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1 cup turkey or chicken stock, low sodium
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1 cup Marsala wine
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1/2 cup heavy cream
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1 large shallot, peeled and minced
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1 fresh chili pepper, such as cayenne or serrano, seeded and minced (about 2 tsp.)
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1 large clove garlic, peeled and minced
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1 bay leaf
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1/4 cup flat leaf (Italian) parsley, finely chopped
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3 sprigs fresh thyme
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2 cups egg noodles, cooked or substitute with your favorite pasta
Directions:
Put the heavy cream into a small sauce pan along with the sprigs of thyme and the bay leaf. Heat to a bare simmer and allow to reduce by half.
In a large skillet combine the stock, shallot, garlic, chili and mushrooms and bring to a simmer. Cook for several minutes until the mushrooms have absorbed a lot of the stock and are very tender.
Heat the oil in a skillet, just below the smoking point.
Pound the turkey cutlets lightly between two layers of plastic wrap.
Salt and pepper both sides of the cutlets and dust with the flour, shaking off any excess.
Cook the floured and seasoned turkey cutlets in the hot oil, allowing a few minutes per side or until nicely browned and cooked through. Season with a bit more salt and pepper and set aside while finishing the sauce.
Add the Marsala wine and parsley to the mushroom mixture and simmer for a couple of minutes.
Turn the heat under the mushrooms down, add the reduced cream with bay leaf and thyme sprigs removed and stir well.
Taste the sauce and correct for salt and pepper. Do not boil the sauce, but allow to cook slowly for a few minutes or so if you need it thicker.
Add the turkey cutlets into the skillet with the mushroom mixture and slowly heat through.
Put a cutlet on a bed of cooked egg noodles, spoon some sauce over the top and enjoy!
Timeless Gourmet
Great recipe for turkey leftovers! I’ve been neglecting mine in the fridge so it might just be time to reincarnate them into these